Internet Cooking 1- Brown Sugar Cookies

 I come across interesting recipes when scrolling YouTube. Sometimes I'm looking for something quick and sweet. Other times I'm looking for alternate ways to prepare a vegetable.

This time I was looking for something sweet and came across, 3- Ingredient Brown Sugar Cookies at Steph's Stove.   The recipe is as follows;

Brown Sugar Cookies ½ cup butter - softened to room temperature ½ cup packed brown sugar 1 cup All-Purpose flour Preheat oven to 375° In a medium mixing bowl add softened butter and brown sugar. Using a stand mixer, with the paddle attachment, on medium speed blend butter and brown sugar until well combined and fluffy. Gradually add the flour (all-purpose flour) to the butter mixture and blend just till combined and the mixture forms a dough without any flour streaks visible. Do not over mix. Using a 1- tablespoon cookie scoop (or your hands), form cookie balls, place onto a parchment or silicone lined cookie sheet, and flatten each cookie ball. This will allow the cookies to be thin and crispy when baked. Place into the pre-heated 375° oven and bake for approximately 8-minutes. The cookies should be golden brown with set edges and the center will appear soft. Remove from the oven and drop the hot pan onto the counter (or hard surface) immediately. This will allow the cookies to spread, create a chewy center, and a crinkle effect on the cookie surface. After “the drop” place the pan onto a wired cooling rack and allow to cool for 5-minutes. Transfer cookies from the pan to the cooling rack after 5-minutes and allow them to cool completely. After the cookies have completely cooled, place in an airtight container, on the counter, and enjoy for up to 5-days. If you would like to create a “just baked” cookie after storing, pop into the microwave for about 8-10 seconds. Enjoy! Tips - For a thicker cookie, chill the dough for about 20-30 minutes before baking.

This recipe was a bust for me. They were thin, hard and ended up more like Peanut Brittle without the peanuts. Human error on my part is possible. I won't be trying this again.   👎😞

That's it***

Single Serving Oven Baked Rice

 

That's it ***

COOKING FOR ONE> maybe two APPLE COBBLER

 I've been trying out many of the recipes at One Dish Kitchen.  She has some great, conservative ways to make the most of food prep especially with the  high grocery prices. Sometimes you want just enough for you and another person (or  two for you).😄 The key is measurement conversion for more or less. In this case less. I'm not the best mathematician so my version of this One Dish Kitchen dump apple cobbler is my own.

Joanie, the author of One Dish Kitchen suggests using ramekins. She featured many styles and a link to where they could be bought if you choose to purchase online or in store.

 I bought these from Amazon.

This one's a winner and I'll be making it from time to time.🏆

Footnote: I also bought the silicone baking mats from Amazon. I'd been wanting one of these for cooking and crafting. This box came with two. I used the mat to save on clean up. It worked perfectly. Just a swipe with a damp cloth and the cooking juices were gone . I was left with a clean baking sheet underneath ready for the next project.👍

That's it ***

Cabbage Casserole

 

 I wanted another way to prepare cabbage. That's when I came across Cabbage Casserole. I watched several videos on Cabbage Casserole. After watching the one by Brenda Gant  I chose her method.  Brenda Gant is a  folksy woman. You'd think you were there in her kitchen  drinking a glass of sweet tea as she prepares the dish and tells interesting stories along with her cooking.  

This dish goes by other names and variations. Cabbage pie,  Cabbage and beef casserole, Cheesy Cabbage Casserole with Sausage. Some include tomatoes, mushrooms and other add-ons.  I wanted the simple one.

These are the ingredients.

Roughly chop the cabbage and place in a greased casserole dish.

Mix, mayonnaise, cream of chicken soup and butter

in a bowl and set it to the side.

In another bowl mix the cheese, crumbled crackers and melted butter.  This will be your topping.

Spread the chicken soup, mayo, butter mixture all over the

top of the cabbage.

Sprinkle the cheese, butter, cracker crumb topping on top of the creamy topping. Place in the oven on 350 degrees for about 45 minutes or until the casserole is bubbling and the topping is golden brown.

This casserole was delicious but, here and there it was a bit salty. I discovered that the most saltiness was in the crust.  I will make it again but, only after changing  the above mentioned things I noted in the recipe. 

That's it.***

Matzo Crack AKA Matzo Toffee

I'd been given this matzo bread along with some other items in a bag the Senior Center was distributing (before Covid 19). I'd heard of matzo ball soup and that's about all I knew of matzo.  I began Googling "matzo"  to find out more about this Jewish bread and what else I could do with  it.

That's when I came across the recipe at That Skinny Chick Can Bake

Here is the recipe:

Matzo Crack AKA Matzo Toffee

A delectable toffee treat made with matzos! Recipe adapted from Marcy Goldman's Caramel Matzoh Crunch, Treasury of Jewish Holiday Baking

Ingredients

·          4-5 matzos

·          1 cup (2 sticks) butter

·          1 cup dark brown sugar

·          12 ounces (2 cups) semi-sweet chocolate chips

·          1+ cup chopped, toasted pecans

Instructions

1.      Preheat oven to 350º. Line a rimmed baking sheet with foil, then top with a sheet of parchment paper. Cover surface with a single layer of matzos, breaking as needed to fit. Set aside.

2.      Combine butter and brown sugar in a heavy saucepan. Stir over medium heat till it comes to a boil, then continue to stir and boil for 3 more minutes.

3.      Carefully pour hot mixture over matzos and spread evenly.

4.      Bake for 10 minutes or till caramel mixture is bubbling. Remove from oven and evenly sprinkle with chocolate chips. Wait about 5 minutes for chocolate to melt, then smooth over surface and sprinkle with pecans.

5.      Refrigerate till chocolate is firm, about 45 minutes. Using parchment, remove toffee from pan to large cutting board and cut into bite sized pieces. Store in refrigerator up to 2 weeks.

Total time: 1 1/2 hours

Yield: approximately 3 dozen pieces depending on size

                                        *****

The ingredients needed

3. Pouring the brown sugar and butter mixture on the matzo bread
4. Bubbling caramel after being taken from the oven to bake
5. Adding chocolate chips to the hot caramel
6. Spreading the melted chocolate chips over the caramel

The final tasty product.

I can see why it's called crack.  It's addictive and once it's hard you break it into pieces, the same as you would peanut brittle.

Some recipes suggested sprinkling on a little Kosher salt while it's still hot. I opted not to do that. It's best to leave well enough alone.

This recipe has also been done by some using saltine crackers.

That's it😋

Yes, You Can Pop Popcorn in the Microwave

But,

                           You must be careful.

There's always an internet post on "hacks." 

Hacks= Shortcuts/alternate ways to doing various things. 

• Some work. Growing basil from clippings.
• Some make you go Hmmm? Put hot glue dots underneath socks to make them non slip

• Others are  ridiculous. Maxi pad bed slippers.

 You'll need some regular popcorn, a measuring cup and a brown, flat bottomed paper bag.

 I measured about 1/4 cup of popcorn and poured it inside the bag. 

I folded the bag over a couple of times but, have since revised that.
I now fold the bag over enough times so that it will rotate freely inside the microwave. I also tape down the opening.  

 I set my timer for 2 1/2 minutes. Make sure the bag isn't touching any of the sides of the microwave and that it doesn't get stuck at any time. Otherwise, YOUR POPCORN WILL BURN. 
I've  had that happen during my experimentation. That leftover, burned smell isn't pleasant. Febreeze doesn't help.

Here you can see the bag puffed out with the popped corn. 

 What's popcorn without butter or some type of seasoning?  Without any seasoning you might as well be eating Styrofoam. But, if you're into the air popped popcorn, it's perfect.

This made about 2 cups. 

$ Store Cobbler

$$$ Dollar Store Cobbler $$$

I've seen this dessert done by others using cake mix. This is the first time I've seen the specific cobbler mix in the Dollar Store. 

I bought two cans of cherry filling because the first can I bought was not the correct amount for the  recipe.

The directions are  on the back of the box. While this particular one used peaches I chose cherry filling.  I might be a Southerner, but I'm not a fan of peach cobbler.  

 I've combined the egg and boxed mix here together to form a crumbly mixture.

Pour the 21 ounces of cherry filling into the bottom of the pan. ( I lined my pan with foil for easy cleanup. I also sprayed the pan with non-stick spray before dumping in the cherry filling).  Sprinkle the crumbly mixture on top. Then pour the melted butter (margarine) on top of the crumbled mixture.

 Bake for 45 minutes at 350 degrees

Isn't that a pretty brown crust?

But, how does it taste?

It was D-e-e-e-e-licious 💕💕💕

I will do this one again.

END